Below is a selection of menus for you to view. Every dish is individually priced so menus can be mixed up if you so desire. All menus will be priced depending on the season and market value. We have an endless list of dishes, ranging from lobster thermidor to traditional sausage and mash with a twist. By where you can decide on your own sausage filling and we will make them for you. So please feel free to contact us and we will design a menu to suit your needs and taste.
Tomato & Mozzarella Salad topped with Rocket
Finished with a balsamic dressing
Roasted Pork loin
Stuffed with cranberries and sage
Served with Sautéed Potatoes and a Medley of Steamed Vegetables
Trio of Desserts
Finished with a blackcurrant coulis
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Freshly home made French Onion Soup
Served with a three cheese crouton
Beef Wellington
Finished with a port and cranberry jus
Served with Chipped Potatoes and Roasted Vegetables
Chocolate and Rum Torte
Served with crème fraiche
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Fresh Scottish Smoked Salmon
Served with a caper and lime dressing
Rack of Welsh Lamb
Served on a rosemary & raspberry jus
Served with Saffron Potatoes and Vichy Carrots
Chocolate and Ginger Cheesecake
Served with fresh double cream
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Bruschetta
Topped with Italian cured pancetta
Plaice Supreme with Prawns
Boneless fillets stuffed with prawns & finished with a creamy white wine sauce
Served with Potato Dauphinoise and Green Beans in Garlic Butter
Lemon Brulee
Served with a medley of summer fruits
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Sear Queen Scallops
Served on a bed of minted pea puree and baby black pudding
Roasted Duck Breast
Stuffed with plums and ginger and finished with a Grand Marnier cream
Served with Roasted Herbed Sweet Potatoes and Braised White Cabbage
Individual Sticky Toffee Pudding
Served with luxury vanilla ice cream
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Melon Medley Salad
With tomato, cucumber and goats cheese
Brie and Broccoli Wellington
Served with Celeriac and Potato Mash with Roasted Pumpkin
Whisky and Lime Cheesecake
With summer berry compote
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Warm Salad of Wood Pigeon
With a frisee salad and a Cabernet Sauvignon and walnut dressing
Seasonal Fillets of Fish
Rolled with asparagus and finish with a shallot and tarragon sauce
Served with herby new potatoes and seasonal steamed vegetables
Individual Cheese Board
A selection of cheeses served with fruit chutney, celery and grapes